“This is a recipe I came up with on a whim while trying to find a way to use refrigerated pre-rolled pie crusts that I had on hand, and didn't want to waste. Although not as rich a dough as traditional rugelach, these are delicious, and they came out even better than I expected!”
32 cookies

Ingredients Nutrition

  • 1 (15 ounce) box refrigerated pie crusts (such as Pillsbury, 2 crusts)
  • 1 (8 ounce) can almond paste (such as Solo)
  • 3 teaspoons ground cinnamon
  • 14 cup sugar
  • 12 cup English toffee bits (such as Skor)
  • 1 egg, slighly beaten with 1 tablespoon of water


  1. Remove pie crust sleeves from box, and let sit on counter for 10-15 minutes while you prepare the other ingredients.
  2. Preheat oven to 350°F Have two cookie sheets ready, lined with parchment paper.
  3. In a small bowl, combine the cinnamon & sugar; set aside.
  4. Spoon the almond paste into a microwave-safe bowl. Microwave on high for about 10-15 seconds. Stir; add 1-2 tablespoons of water and stir again. If paste is still too thick, microwave again for about 10 seconds. Stir well & make sure the paste is spreadable, adding a little more water if necessary, but mixture should not be too thin or runny (it should look like thick mashed potatoes).
  5. On a lightly floured board, unroll one of the pie crusts and roll lightly with a rolling pin to even out the dough.
  6. Spread about half of the almond paste to within about 1/2" of the edge of the dough; sprinkle with the cinnamon sugar, then sprinkle about half of the toffee bits.
  7. Cut the dough into 16 wedges with a pizza cutter (quarter the dough, then cut each quarter in half, and then half again).
  8. Roll up each wedge, starting at the wide end. Place cookie, point underneath, on parchment-lined cookie sheet. Brush each cookie with egg wash & sprinkle with cinnamon sugar. Repeat above steps with the other roll of pie crust dough.
  9. Bake at 350F for 10-15 minutes, or until lightly browned. Remove cookies onto a cooling rack to cool completely.

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